A thatched roof, clear cement walls, a 360-degree sound system, and an opening in the roof that connects the room with the sky—the thatched house at the Flussbad Campus is a place you won't forget. Minimalist, unique, and designed for encounters, it provided the ideal setting for a menu tailored to the location.
The meal began with finger food served in a stone landscape: matured and flambéed melon with kefir and seaweed, and our heirloom carrots with wine yeast and chervil. The dishes were not only a treat for the palate, but also visual highlights – the tomatoes hung from long branches and could be picked directly from the “bush.”
A long, elegant table was set for 50 guests, where the menu was presented. Vases stood on the tables, which at first appeared to be decorations. With the next course, kohlrabi with quince and caraway, they took on a life of their own: dry ice inside created a fine mist, which filled the room with fragrance when warm quince juice was poured in. For the main course, we served roasted mushrooms with rolled celery, mustard seeds, apple, and vegetable reduction, arranged in bowls and pans in family style. The mushrooms were still sizzling when they were brought to the table, and the flambéed potatoes came in baskets warmed by hot stones. This allowed the guests to experience and enjoy the food immediately.
The dessert was prepared at a live station: freshly made salted butter ice cream from the Kitchen Aid, enveloped in smoke from nitrogen, accompanied by apple and hazelnut tartlets made from caramelized milk with apple seeds and roasted hazelnuts.
Between courses, guests were treated to a listening experience and a cello concert, creating a unique fusion of architecture, sound, and cuisine. It was an evening for all the senses that will long remain in our memories. Many thanks to the entire team and our guests who made this event so special.
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